Zingy Balinese Chicken Curry
Description
This is a stand-out recipe and incredibly simple to make. It's not a hot curry but is extremely fragrant and tasty.
Method
Put the onion, garlic, chillies, cashew nuts, turmeric, lemon juice, soy sauce, sugar and ginger in a mortar and pestle or food processor and grind or blend to form a smooth paste.
Heat the oil in a heavy-based frying pan and add the curry paste. To allow the flavour to develop, and stirring to prevent sticking, cook for 4-5 minutes until the sugar caramelises. Add the chicken and cook for 15 minutes.
Add the coconut milk and water and turn the heat to low. Simmer uncovered for 10-15 minutes, stirring occasionally, until the chicken is tender and cooked through and the sauce has thickened.
Serve with rice or salad.